Process optimisation, nutrient stability and digestibility of green powder from spinach juice

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Process optimisation, nutrient stability and digestibility of green powder from spinach juice

The lipid group in food sciences at the University of Nottingham has recognised that ‘Chloroplast-Rich Fraction’ (CRF) are nutrients-rich. The removal of cell wall should increase its bioaccessibility. The quality of chloroplasts recovered using a blending and a screw-slow-juicing were compared. N...

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Bibliographic Details
Main Author:	Mansor, Syamila
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2019
Subjects:	nutrient stability green powder carotenoids nutrient digestibility spinach juice
Online Access:	https://eprints.nottingham.ac.uk/57074/

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